From the tropical coast of Quintana Roo to the rugged countryside of northern Mexico, the grill--la parilla--defines the essence of Mexican cooking. Acclaimed chef Reed Hearon's exciting new cookbook explores the limitless range of possibilities for grilling, Mexican style, with over 80 sensational recipes for everything from a simple snack to a fullfledged fiesta. Easy-to-follow instructions for creating sumptuous appetizers, entrees, and even desserts ensure carefree grilling, indoors or out. Topped with one of Hearon's scintillating signature marinades, salsas, or dry-rub recados, fish, meat, poultry, vegetables, and fruits sizzle to perfection. With a section on both grilling techniques and alternative cooking methods that do not require a grill, as well as a listing of sources specializing in unusual ingredients, this lavishly photographed volume makes it easier than ever to add a Mexican accent to any table.
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Book Description
Editorial Reviews
From Publishers Weekly
Hearon, chef-owner of the Bay Area's Restaurant Lulu and Cafe Marimba, takes a deceptively simple subject, plumbs its depths and comes up with great, earthy, satisfying fare. With tacos and burritos blur in the distance, Hearon tempts Norte?os to Pork Ribs with Tamarind Recado; Grilled Whole Lobster (parboiled and split before grilling, served with garlic-infused melted butter mixed with olive oil and lime juice); Spicy Quail with Green Chorizo (sausage flavored with pumpkin seeds, epazote and jalape?o); and Grilled Corn on the Cob with Chipotle Rub and Lime. The chapters on techniques and equipment will help even beginners get the fire started, while those on recados?spicy rubs-cum-marinades used on most of the meats to keep them moist?and salsas will spark the imaginations of barbecue veterans. Salsas and recados range from the familiar Pico de Gallo to the uncommon Mint Recado and Pumpkin Seed Salsa. A chapter on "fiesta dishes," special holiday meals to serve a crowd, suggests adventuresome choices like Leg of Lamb in Maguey Cactus Leaves. Hearon offers logical substitutes (lamb for goat and banana leaves for harder-to-find maguey cactus leaves), making this vibrant book, with photos by Laurie Smith, a source of fun and excitement without frustration.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
Review
--Publishers Weekly, June 3, 1996
Hearon, former chef-owner of the Bay Area's Restaurant Lulu and owner of Cafe Marimba, takes a deceptively simple subject, plumbs its depths and comes up with great, earthy, satisfying fare. With tacos and burritos blur in the distance, Hearon tempts Norteños to Pork Ribs with Tamarind Recado; Grilled Whole Lobster (parboiled and split before grilling, served with garlic-infused melted butter mixed with olive oil and lime juice); Spicy Quail with Green Chorizo (sausage flavored with pumpkin seeds, epazote and jalapeno); and Grilled Corn on the Cob with Chipotle Rub and Lime. The chapters on techniques and equipment will help even beginners get the fire started, while those on recados -- spicy rubs-cum-marinades used on most of the meats to keep them moist -- and salsas will spark the imaginations of barbecue veterans. Salsas and recados range from the familiar Pico de Gallo to the uncommon Mint Recado and Pumpkin Seed Salsa. A chapter on "fiesta dishes," special holiday meals to serve a crowd, suggests adventuresome choices like Leg of Lamb in Maguey Cactus Leaves. Hearon offers logical substitutes (lamb for goat and banana leaves for harder-to-find maguey cactus leaves), making this vibrant book, with photos by Laurie Smith, a source of fun and excitement without frustration.
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Most Helpful Customer Reviews
11 of 11 people found the following review helpful:
4.0 out of 5 stars
An inspiring book for serious cooks of Mexican cuisine,
By
This review is from: La Parilla: The Mexican Grill (Paperback)
Learn the spice rubs-"recados," a panoply of salsas and the art of simple grilling for sumptuous results.Gorgeous pictures, big format, inspiring recipes -- you'll want to dive in immediately. This is the real deal. If you're already an experienced cook and you know that most of the Mexican food served in the US is bogus, then you'll really appreciate this book. My only caveat is that I wish Mr. Hearon got a little more technical in terms of the cooking techniques. I also wish that he would have illustrated the many varieties of peppers and herbs he cites for easy identification. If you love to cook with spices and herbs, and are into grilling artistry, this is a must-have!
5.0 out of 5 stars
I love this book!!!,
By No one (No where) - See all my reviews
This review is from: La Parilla: The Mexican Grill (Paperback)
This is a great source of information and recipes on Mexican grilling. It offers a wide range of ricados and salsas using generally available ingredients to keep you grillng for months. Enjoy!
5.0 out of 5 stars
Mexican cooking way beyond Taco Bell !!,
By A Customer
This review is from: La Parilla: The Mexican Grill (Paperback)
Sombrero's off to Reed Hearon!
The contents of this book can not even describe
the wonderful flavors that are produced when you
taste some of the recipes that are presented in
this handy little cookbook. Some of the styles of
marinading and blending of different spices and chiles
have to be tasted to be believed! One of my favorites
turned out to be the Chipotle Rub,which I have been using
on everything.
On the down side I wish Mr. Hearon would
have labeled all of his wonderful pictures.Many times
I looked at the photos and wondered if thats what I was
making.I could say that the author was a little vague
on the equipment and instructions on some things. I know
I have cursed Reed for wasting a bunch of my Chipotle
peppers because I didnt understand how to fry them.
If Mr. Hearon writes another cookbook on mexican with
the same style and content as La Parilla I will be first
in line for it!! Thanks for the experience!
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
(learn more)
First Sentence:
Achiote paste: This moist, brick-colored seasoning paste is available in most Mexican and Latin American food markets. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
adobo recado, chipotle rub, oiling grill, habanero salsa, hierba santa, light the grill, garlic rub, rum ice cream, diced radish, fresh epazote, pineapple vinegar, nonreactive container, medium fire, food storage bag, mexican grill, pieces banana leaf, oil grill, hot tortillas, nonreactive bowl, maguey cactus, teaspoon kosher salt, cover grill, habanero chiles, seed cores, pineapple salsa Key Phrases - Capitalized Phrases (CAPs): (learn more)
Authentic Guacamole, Chile Salsa, Drunken Beans, Quick Achiote Recado, Charred Tomato Mint Salsa, Green Chile Mushroom Salsa, Mexico City, Oaxacan-Style Black Beans, Pumpkin Seed Recado, Pumpkin Seed Salsa, United States, Negra Modelo, Grilled Pineapple Salsa, Refried Black Beans, Fragrant Salsa, Tamarind Recado, Tomatillo Salsa, Veracruz Salsa, Grilled Corn, Grilled Squid, Grilled Wild Mushrooms New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Achiote paste: This moist, brick-colored seasoning paste is available in most Mexican and Latin American food markets. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
adobo recado, chipotle rub, oiling grill, habanero salsa, hierba santa, light the grill, garlic rub, rum ice cream, diced radish, fresh epazote, pineapple vinegar, nonreactive container, medium fire, food storage bag, mexican grill, pieces banana leaf, oil grill, hot tortillas, nonreactive bowl, maguey cactus, teaspoon kosher salt, cover grill, habanero chiles, seed cores, pineapple salsa Key Phrases - Capitalized Phrases (CAPs): (learn more)
Authentic Guacamole, Chile Salsa, Drunken Beans, Quick Achiote Recado, Charred Tomato Mint Salsa, Green Chile Mushroom Salsa, Mexico City, Oaxacan-Style Black Beans, Pumpkin Seed Recado, Pumpkin Seed Salsa, United States, Negra Modelo, Grilled Pineapple Salsa, Refried Black Beans, Fragrant Salsa, Tamarind Recado, Tomatillo Salsa, Veracruz Salsa, Grilled Corn, Grilled Squid, Grilled Wild Mushrooms New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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